Creusen, from Grevelingen in The Netherlands *  150 pieces 

Creusen, from Grevelingen in The Netherlands *  200 pieces 

Creusen, from Grevelingen in The Netherlands *  300 pieces

*(prices depend on the season)

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 >Click here and feel free to ask for the current prices<

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Fine de Claires from Marennes region in France *  150 pieces 

Fine de Claires from Marennes region in France *  200 pieces 

Fine de Claires from Marennes region in France *  300 pieces

*(prices depend on the season)

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>Click here and feel free to ask for the current prices<

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Zeeuwse Platte from 'Dutch Imperial' Zeeland' in The Netherlands *  150 pieces 

Zeeuwse Platte from 'Dutch Imperial' Zeeland' in The Netherlands *  200 pieces 

Zeeuwse Platte from 'Dutch Imperial' Zeeland' in The Netherlands *  300 pieces

*(prices depend on the season)

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>Click here and feel free to ask for the current prices<

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Gillardeau 3 from Bourcefranc-le-Chapus near La Rochelle in western France * 150 pieces 

Gillardeau 3 from Bourcefranc-le-Chapus near La Rochelle in western France *  200 pieces 

Gillardeau 3 from Bourcefranc-le-Chapus near La Rochelle in western France *  300 pieces 

*Gillardeau 3 is a specific classe of Oysters soley produced in this area in France and in the Île d'Oléron in western France.

*(prices depend on the season)

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>Click here and feel free to ask for the current prices<

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C H O O S E   Y O U R  O Y S T E R   T O P P I NG S   H E R E   B E L O W : 

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• Pepper, tabasco and lemon wedges (is always included in the price)

• Fill up the oyster with gin Tanqueray blackcurrant royale (bottle)                          

• Sour cream, sapphire and pink pepper (starting from 150 oysters)                      

• Top off the oyster with fresh passionfruit seeds (starting from 150 oysters)        

• Caviar on top of the oyster (Anna Dutch, per 50 gram)                                         

 

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